I’m know I’ve made sushi bowls in the past and probably even blogged about it! We are quarantined because Coronavirus and I’m starting to go crazy!

Personally, I’ve been quarantined at home since March 9th – I had a mean head cold right at the on-set of all this COViD craziness. I love, love, love to cook, but I also love to sit at a bar with the hubby and grab a glass of wine and find the healthiest thing on the menu (after much debate with the bar tender of course) and have a little happy hour. I miss that – and tonight I’m craving it!

I’m also craving comfort and I find white sushi rice very comforting! So, I quickly cooked up a batch of rice. I learned a new trick – add about 1/2 squeeze of lemon juice, it keeps it from getting sticky and clumpy – it works!!!

While the rice was cooking I threw in some sweet peas and edamame – in the microwave – a rarity around here! I also chopped 1/4 of a jalapeño, 1 green onion and 1/4 of a cucumber (seeded).

Once the rice is done, combine all of the ingredients in a bowl. Add about 3 tablespoons of Braggs liquid amino acids and top with wasabi (I get this at the local Chinese/Sushi restaurant and keep in the fridge – it’s good in there for about 2 weeks!)

About a quarter of the way thru I was craving crunch, so I sprinkled some TVP right from the bag on top! This was the perfect substitute for the popular onion crunchies!